Creamy Risotto Recipe


  • 1 1/2 cup uncooked Arborio Rice
  • 3 cups water
  • 2 cups chicken broth
  • 1/4 cup butter, divided
  • 1/2 cup chopped onion
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • to taste Salt and ground white pepper


  • Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft, about 2 minutes.
  • Add rice and stir until all grains are coated with butter.
  • Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
  • Cook uncovered, stirring frequently, until liquid is absorbed.
  • Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
  • Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  • Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.